Combine rice, stock, preserved turnip, ginger and tangerine peel
in a large soup pot and bring to a boil. Lower heat and simmer,
uncovered for approximately 1 to 1 1/2 hours or until the rice is
thoroughly broken up. Stir occasionally to prevent soup from
sticking and add boiling water if necessary. When done, soup
should be thick and creamy. Add salt to taste and garnish with
any or all of the suggested garnishes.

VARIATIONS: Just before serving, add cooked chicken, pork, ham or
beef. Or with rice add diced forest mushrooms, soaked to soften
or dried shrimp.
From "The Regional Cooking of China" by Margaret Gin
and Alfred E.